Community Pick
Lemon Cranberry Muffins
photo by t-dub
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 473.18 ml all-purpose flour
- 14.79 ml baking powder
- 2.46 ml salt
- 177.44 ml sugar
- 1 lemon, zest of
- 1 lemon, juice of
- 236.59 ml fresh cranberries, halved
- 236.59 ml milk
- 1 egg
- 59.14 ml oil
directions
- Preheat oven to 400ºF.
- Stir flour, baking powder and salt together.
- In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
- In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Reviews
see 17 more reviews
Tweaks
-
I made 12 regular sized muffins baked at 400F for about 16 minutes give or take. I replaced half of the white all purpose flour with wheat flour to make it a bit healthier. I also used whole, dried cranberries because they were in my pantry. They worked well, but I will try whole, fresh cranberries next time. I used chopped pecans to add some crunch, and it worked perfectly. They were moist and delicious!
RECIPE SUBMITTED BY
Seedbeads
Canada